Naan is a round flatbread made of white flour. Milk or yoghurt may also be used to give greater volume and thickness to the naan. Typically, naan will be served hot and brushed with ghee or butter. It can be used to scoop up other foods.
5 g dried
60 ml natural
Mix dried yeast with 30 ml of warm water in a small bowl
Stir sugar into the yeast mixture
Put the bowl in a warm place, and leave it for 5 minutes, until the yeast is covered with froth
While the yeast begins to froth, start to mix the dough
Put the plain flour, salt, and baking powder in a large mixing bowl, mix well
Stir in vegetable oil, yoghurt, milk and the yeast mixture, which should be frothy by now, mix a little, with a spoon
Press your knuckles repeatedly into the dough — continue kneading in this way until you have a soft pliable dough — it should take about 5-6 minutes.
Dampen a tea towel or small cloth, and use it to cover the mixing bowl — leave it in a warm place to rise — this should take 10 to 15 minutes
Preheat the oven to 140°C
When the dough is ready, it will be spongy and springy
Lightly sprinkle a little flour over a clean work surface
Divide the dough into 4 equally sized balls
With your hands, or a rolling pin, roll each into a long oval shape, about 12 mm thick — don't roll them out too thinly, or they'll turn out like crisps
Grease a baking tray with a little oil on a pastry brush
Place the ovals of dough onto the tray, and then in the centre of the oven for 10 to 15 minutes
When they're ready, they should be light golden, soft and crumbly
Serve hot, with your favourite curry or soup.
Sub-Category: Flat bread
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